...11.15...Over the Weekend...

...just kind of a random weekend...the weather has turned nice again...highs in the 70s...(low 20s C)

...I did a small grocery run...just veggies and Silk...we were out of potatoes and onions...

...so we fired up the grill...

...I found a jar of Joi almond milk base lurking in the fridge and I wanted to use it up...and I also needed some of my cornmeal muffins at the ready in the freezer...(aka 'hockey pucks)...so I made a batch of those...

...I tipped over this little measuring cup for the waffle maker and the handle broke...so I'm going to try and 'fix' it with some epoxy...like I did my Emmie blade...

...our jar of sauerkraut was half empty...and that's when we make a new batch...

...so I got as close to three pounds as I could...because that's what will fill up a half-gallon jar...

...sterilized all the implements...

...chopped the cabbage...

...and measured the kosher salt...it's just the simplest recipe ever...1 teaspoon salt for each pound of cabbage...and that's it...

...massaged that in...

...quite a bit of juice forms...in general I'd say the more the better...you definitely don't want it to dry out in the jar as it ferments...

...and then packed in the jar with the special one-way-breathing lid...there's a little glass disk that holds the cabbage under the water...and I always set it in a dish because it almost always bubbles over as it ferments...I mark the day we start the batch on the calendar...because we like it pretty tangy...and we leave it like this for 3 weeks on the counter...

...I made a few Thanksgiving-y sides...a vegan mushroom soup...

...for a vegan hashbrown casserole...

...ready for the oven...

...roasted Brussels sprouts...are just the BEST...

...the finished casserole...

...and some roasted veggies as well...the Man doesn't like these...but I do and I just threw them in because the oven was on anyway...

~Wishing you a lovely start to your week!